Tailgating Recipes for the 2015 Egg Bowl

The game of the year has arrived.  Throw out the season records, games and performances – the Egg Bowl is THE only game that really matters.  We welcome our “friends up north” to watch football the way we do in Starkvegas – Mississippi State style!

GO  DAWGS!

HAIL  STATE!!

PEPPERY  BLOODY  MARY

1 tsp. chopped fresh basil

1 tsp. chopped fresh cilantro

1 tsp. chopped fresh chives

1 1/3 cups tomato juice

1/2 cup pepper vodka

6 Tbsp. fresh lemon juice

3 tsp. green hot sauce

1 tsp. Worcestershire

Large  pinch celery salt

Pinch of sea salt

Freshly ground pepper, to taste

Garnish: pickled okra; lemon wedges

Combine the first 3 ingredients in a cocktail shaker.  Press leaves against the bottom and muddle with a wooden spoon to release flavors; stir in tomato juice and next 7 ingredients.  Pour over ice and serve with garnishes. *This may easily be increased to serve more.  You may also substitute regular vodka for pepper vodka if you prefer.

CRANBERRY  CHEESE  BALL

1 (16 oz.) block cheddar cheese, shredded

1 cup mayonnaise

1/2 cup finely chopped onion

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. ground red pepper

1 cup toasted pecans

1 (8 z.) can whole cranberry sauce

Beat first 6 ingredients at medium speed with a mixer until  blended; stir in pecans.  Shape int a box or ball shape; spoon cranberry sauce over the top.  Serve with you favorite crackers.

SMOKED  TURKEY  DIP

1 cup very finely chopped leftover turkey, white and dark meat

1 (8 oz.) pkg. cream cheese, softened to room temperature

1/2 cup mayonnaise

1 1/2 tsp. liquid smoke

1 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. paprika

Beat cream cheese and mayonnaise until smooth; add remaining ingredients and combine well.  Can serve chilled or warm.  Serve with tortilla chips, pita chips or toasted baguette slices.

GAME  DAY  MACARONI  SALAD

1 Tbsp. cider vinegar

1 cup buttermilk

1 Tbsp. lemon juice

2 Tbsp. olive oil

1 clove garlic, minced

1 tsp. Dijon mustard

1 Tbsp. fresh parsley

1 Tbsp. chopped fresh dill

Salt and Pepper

1 lb. elbow macaroni

1/2 cup frozen green peas

1/2 small orange, red, and green bell peppers, chopped

1/2 small onion, chopped

2 ribs celery, finely chopped

1/2 English cucumber, diced

1 small yellow squash, diced

1/2 cup finely chopped radish

Make dressing in a large bowl by whisking together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley, and dill; season with salt and pepper.  Cook macaroni according to package directions; stir in peas 2 minutes before cooking time has ended.  Drain and rinse under cold water until cool; toss macaroni, vegetables, and dressing.  Refrigerate before eating.

BOOZY  BOURBON  CHOCOLATE  CUPCAKES

Cupcakes:

1 box devil’s food cake mix

1 cup water

1/3 cup vegetable oil

1/4 cup bourbon

3 eggs

1 tsp. vanilla

Filling:

3/4 cup whipping cream

6 oz. baking chocolate, finely chopped

1/3 cup butter, softened

3 Tbsp.  coffee liqueur

Frosting:

1 (7 oz.) jar marshmallow creme

1 cup butter, softened

2 Tbsp. vanilla flavored vodka

3 cups powdered sugar

Preheat oven to 325 degrees.  Generously spray a 24 regular size muffin tin cups with cooking spray.  Make cake batter using listed ingredients.  Divide batter evenly among muffin cups-about2/3 full.  Bake for 20 – 25 minutes or until a toothpick inserted in center comes out clean.  Cool in pans for 10 minutes; remove from pans to cooling rack. Cool completely – about 30 minutes.  For filling: In a medium microwave safe bowl, microwave whipping cream on High for 1 minute and 30 seconds or until boiling.  Stir in remaining filling ingredients until chocolate is melted and smooth.  If necessary, microwave an additional 15 – 30 seconds until mixture can be stirred smooth.  Cover and refrigerate until spreading consistency about an hour.  For frosting:  In a large bowl, beat marshmallow cream, butter, and the vodka with an electric mixer until blended.  Beat in powdered sugar until fluffy. To Assemble:  Cut the tops off each cupcake horizontally.  Spread about 1 tablespoon filling onto bottom of each cupcake; place top back on.  Pipe frosting onto tops. Just before serving, drizzle each cupcake with 1/2 tsp. coffee liqueur. *These take a little time and planning to prepare, but are well worth it!